Sauté onion in lard until soft and translucent.
Add garlic and allow to brown slightly. Stir in parched chilies.
Sprinkle flour over onion mixture, stir in and let brown slightly.
Stir in pickle juice, stock, cumin, salt, pepper, oregano and potatoes.
Reduce heat to simmer and cook about 10 minutes or until potatoes are almost tender. Stir in chicken.
Pour stew into buttered casserole dish and top with cheddar biscuits.
Bake at 450º for 20 minutes or until biscuits are nicely browned.
A truly spectacular setting for this family compound, in the heart of Des Montes. A magnificent two-story territorial welcomes you with warm colors and soaring ceilings, creating an intimate setting with plenty of room for family and friends.
Orecchiette Pasta w/ Spinach, Mozzarella, Tomatoes & Pesto